Menthulu Pulusu/Fenugreek Seed Tamarind Sauce

Fenugreek seeds(methi seeds) contains high fiber.It is used for various uses like reducing sugar levels, cholesterol levels,weight loss etc It also used as hair conditioner.The list goes on....It has many health benefits...I try to give all the list under health benefits column..By itself fenugreek has a bitter taste...But this recipe is best using methi seeds bcoz it is tasty and healthy too...This wonderful recipe learnt from my mom...Till i grown up i don't the uses of it after knowing and started my own kitchen it has become regular recipe in the house.

Ingredients
Fenugreek seeds/methi seeds - 11/2spoon
Onion - 1(medium)
Green chili - 1 
Red chili powder - 1/2tsp
Garam masala powder - 1/4tsp
Tamarind - very small lemon size.
ginger garlic paste - 1/4tsp
Salt 
Oil - 2tsp
Coriander leaves - few


Procedure
1.Soak the fenugreek seeds in 1cup of water for 3 hrs.They will increase the size after 3 hrs.

2.Drain the water completely and set aside.Don't throw the drained water.we will be using in the recipe later.

3.Take a pan add 1tsp oil,and add the soaked seeds to it and saute them for 2mins in a low flame.You can smell a nice aroma.

4.Add the remaining 1tsp oil,chopped green chilies and chopped onion.(add salt to make the process fast).fry them until they are golden brown in colour.(not very dark nor transparent).

5. Add ginger garlic paste and fry until it looses its rawness.

5. To this add red chili powder,turmeric,salt and 3/4cup of water.cook on medium for 7mins.

6. Meanwhile soak tamarind or microwave and extract the pulp of it.
7. Add the tamarind water,water left after soaking and let it cook for 7mins.

8. Add garam masala powder and coriander leaves and simmer it for 3-4mins.

Your tasty and healthy menthulu pulusu is ready to serve with rice.

• If you add too many seeds it will be in bitter taste.
• The right taste depends on correct measurements between seeds,tamarind,onion,spice.

Thanq for watching the blog,any comments/feedback are appreciated.

Andhra Chepala Pulusu/Fish pulusu

Chepala pulusu is fish cooked in a tangy tamarind sauce with freshly ground spices. served with hot steamed white rice and sliced onions.

I grown up in a  place of natural harbor(vizag)If i go to the fish market with my mom,she asks my choice. my trouble starts, confusion what to choose...i feel like taking all the varieties...:)the same confusion when it comes for cooking.My mom usually asks me what is my wish to eat either pulusu or fry, again confusion starts (wants to eat both)..:)..But i tell my mom to cook only one dish finally...Surprise time!!! at the dining have both the varieties...bcoz she is "mom".....:)
Cooking with all these memories is a wonderful time and sharing with you too...

Ingredients
Fish - 1lb or 1/2kg
Onion - 1(big)
Tomato - 1(small)
Green chilies - 3
Ginger garlic paste - 11/2tsp
Tamarind - big lemon size
Red chili powder - 11/2tsp
Garam masala powder - 1/2tsp
Turmeric - 1/4tsp
Oil - 3tsp
Salt 
Coriander leaves


Procedure
1. Clean the fish with bit of salt in a water and drain the water completely.Marinate the fish with salt,red chili powder,turmeric.(here i used red snapper which is red in color).

2. Make a paste of onion and tomato(cut onion and tomato into piece and grind them).

3. Heat oil in a wide pan after heating add slit green chilies.

4. Add the paste of onion and tomato saute them till they turn light brown in color or till looses oil.Add ginger garlic paste and saute for 5min until it looses its rawness.

5. Add the marinated fish,reduce the flame to low and put lid and let it cook for 5mins.turn the fish carefully and simmer it again with lid for 5more mins.

6. Add the tamarind pulp,water,all the spices and put the lid and cook for 12-15min apprx.Let the sauce thicken and till the oil separates.(Here i added 1cup of tamarind extract and 11/2-2 cup of water)adjust according to the sourness of your tamarind and to your taste.

soak the tamarind and extract.

7. Finally add the coriander leaves.

Your hot and yummy chepala pulusu/fish pulusu is ready to serve.

• Do not stir too much with ladle otherwise the fish pieces break and be gentle while stirring the fish pieces. To stir the fish pieces in between , use the handle of the cooking pan with your hands and rotate the pan clockwise so the content in the pan moves. 
• Serve it after a hour of cooking so that the fish pieces absorb the tangy flavour of the tamarind sauce and spices.
• If you want to make it more tasty use freshly grinded paste of ginger and garlic and dry roasted and powder of spices like coriander,cumin,whole garam masala.

Thanq for watching the blog,any comments/feedback are appreciated.

Majiga Pulusu

Majiga Pulusu can be prepared in many variations.The key ingredients is sour curd beaten into buttermilk the variations are adding vegetables,not adding any veggies etc.Whenever i cook non vegetarian (fries) i make basic majiga pulusu without any vegetable.Lets do basic majiga pulusu which is perfect with chicken fry,mutton fry,roasted chicken,etc....

Ingredients
Soure curd - 1cup
Onion (chopped) - 1
salt
Oil - 1tsp
turmeric powder - 1/4tsp
Green chilies - 3
Ginger - 1/2"piece
Curry leaves - few
Coriander leaves
Urad dal - 1/2tsp
Chana dal/bengal gram - 1/2tsp
Mustard seeds - 1/4tsp
Cumin seeds - 1/2tsp
Asafoetida - pinch of 
dry red chili - 1


Procedure
1. Take sour curd beat it and add water to make buttermilk (not very watery not very thick).Add pinch of turmeric and required salt to it and mix.

2. Heat oil in a cooking vessel add mustard seeds after they splutter add one by one cumin,urad dal,chana dal,dry red chili,curry leaves and sauter for a min.Add chopped green chilies,finely chopped ginger fry for a while finally add chopped onion.Fry until they become transparent.

3. When it is completely done switch off the flame.Now add the buttermilk and give through mix.

Your majjiga pulusu is ready to serve.

• Even though you dont have sour curd still you want to prepare this add lime juice to the beaten curd so it tastes like sour buttermilk.

Thanq for watching the blog,any comments/feedback are appreciated.

Bendakaya Pulusu/Okra in Tamarind Gravy

Bendakaya pulusu is a simple recipe of okra cooked in tamarind sauce where the flavor of okra is brought out well in this tangy gravy dish.Pulusu originates from the word ‘pulupu’, the tangy flavor of tamarind or lemon. In Andhra, jaggery or sugar also make an appearance in most pulusu preparations but not all.
This can be cooked in other version using tomatoes skipping the jaggery will post it next time..

This goes perfect with steamed white rice.


Ingredients
Bendakayalu/Okra - 1/4kg / 1/2lb
Onion - 1big
Green chili - 2
Tamarind - small lemon sized
Red chili powder - 1tsp(adjust to ur taste)
Salt
Curry leaves - 5
Turmeric pwd - 1/2tsp
Coriander pwd - 1/2tsp
Coriander leaves - optional
Oil - 2tsp
Jaggery or sugar - 1/4tsp (to break that pulupu)
Mustard seeds - 1/2tsp


Procedure
1.Wash the Okra/bendakayalu pat dry and cut into 11/2" pieces.chop the onions and green chilies.

2.Heat oil in a pan add mustard seeds let them pop and then add curry leaves toss them for a 1/2 min.


3.Add the finely chopped onions and green chilis and saute them until they become transparent.

4.Add the Okra/bendakaya pieces.Cook on medium flame for 10-12 mts or till the onions and okra are lightly browned.

5.Add chilli pwd, coriander pwd, turmeric pwd and salt and combine well.

6.Add the tamarind pulp along with approx 2-3 cups of water. Bring to a boil and reduce flame and cover with lid. Let it cook for 8-10 mts till the gravy thickens slightly.

7.Finally add jaggery or sugar of very less just to make it little thick and pulupu iragadaniki.let it cook for 5 more min with lid and switch off the flame.

Ready to serve with steamed rice.

• Pulusu is a gravy dish,it should be like water consistency but not very water.The pulusu is done when the oil separates.

Thanq for watching the blog,any comments/feedback are appreciated.

Happy cooking!

Sorakaya Pulusu/Bottle guard in spicy tangy sauce

Bottle guard is one of the favorite vegetables in Indian Cuisine.But it was not my favourite only 1 or 2 recipes. After knowing the benefits of it i decided to make it a regular meal. There are lots of health benefits some of them are Cooling Effect ,Blood Pressure and Heart Treatments. Its high water content makes it very cooling and lot more. This is one of the tastiest recipes of bottle guard. 

Ingredients
Sorakaya - small
Oil - 2tbsp

Green chilli's - 2
Onion(big) - 1
Tomato - 1
Tamarind - lemon size
Salt
Red chilli powder - 1tbsp
Garam masala powder -1tbsp
Corriander Leaves(hand full)



Procedure
1. Peel the skin of the bottle guard and cut into cubes(medium size will be good).
2. Make a paste of onion and tomato in a mixer and slit the green chilli's.

3. Take a pan add 2tbsp of oil after heating add the slit green chilli's and onion-tomato paste and fry till it looses out oil.

4. Add the pieces of bottle guard,pinch of salt and put lid for a while.

5. Add red chilli powder,tamarind pulp and water to the pieces.

6. Let it boil for 10-12mins till it looses oil at the top.Add the corriander leaves and switch off the flame.

Sorakaya pulusu is ready to serve with rice.


Thanq for watching my blog,any comments are appreciated.
This is an entry for the event "Flavours of South India"conducting by Nayna